Gluten-Free Creamy Mushroom Risotto
Indulge in the rich, velvety goodness of this Gluten-Free Creamy Mushroom Risotto, a comforting dish that’s perfect for both special occasions and cozy weeknight dinners. Featuring hearty Arborio rice cooked to perfection in gluten-free vegetable broth, this recipe is elevated by earthy button and porcini mushrooms, a splash of white wine, and the irresistible creaminess of Parmesan cheese. Every spoonful is layered with flavor thanks to aromatic garlic, onion, and a touch of olive oil and butter. Finished with a garnish of fresh parsley for a burst of color and freshness, this risotto is irresistibly satisfying yet easy to make, requiring basic kitchen techniques like sautéing and ladle-by-ladle simmering. Whether you're gluten-sensitive or simply looking for a restaurant-quality homemade meal, this recipe is sure to impress. Serve it hot and creamy for an unforgettable dining experience!
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 10 ounces Button mushrooms, sliced
- 0.5 ounce Dried porcini mushrooms
- 5 cups Vegetable broth, gluten-free
- 0.5 cup White wine
- 1 cup Parmesan cheese, grated
- 0.25 cup Fresh parsley, chopped
- to taste Salt
- to taste Black pepper
Instructions
Begin by placing the dried porcini mushrooms in a small bowl and covering them with 1 cup of warm water to rehydrate. Let them sit for about 15 minutes. Drain and finely chop them, reserving the soaking liquid.
In a saucepan, bring the vegetable broth to a simmer and keep it warm over low heat.
In a large skillet or heavy-bottomed pot, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the chopped onion to the skillet, cooking until it becomes translucent, about 3-4 minutes.
Stir in the garlic and cook for an additional minute until fragrant.
Add the button and rehydrated porcini mushrooms to the skillet, cooking until they are browned and their moisture has evaporated, roughly 5 minutes.
Stir in the Arborio rice, cooking for 1-2 minutes until the rice is well-coated and slightly translucent at the edges.
Pour in the white wine, stirring constantly, until it is absorbed by the rice.
Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently with each addition, waiting until most of the liquid is absorbed before adding more. This should take about 18-20 minutes.
Once the rice is creamy and cooked to al dente, remove the skillet from heat. Stir in the remaining tablespoon of butter and the grated Parmesan cheese, mixing until creamy.
Season the risotto with salt and black pepper to taste, and garnish with freshly chopped parsley.
Serve the risotto immediately while it's hot and creamy.
Nutrition Facts
Calories |
1526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.8 g | 101% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 6495 mg | 282% | |
| Total Carbohydrate | 129.2 g | 47% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 18.1 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1179 mg | 91% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2596 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
